Vietnamese Spring Rolls Recipe
Choose these zingy, fresh, low fat spring rolls with a taste of Asia for lunch – the whole grain noodles combined with the protein from the chicken will help keep you going until dinner time
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Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
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- Heat the rapeseed oil in a frying pan and fry the vegetables for 1-2 minutes, allow to cool.
- Mix together the chicken, noodles, herbs and stir fry vegetables with the soy and fish sauces.
- Place the wrappers one at a time into hot water until soft and pliable (10 -15 seconds). Remove the wrappers and lightly blot on a dry, clean tea towel.
- Place equal amounts of the filling in the centre of each wrapper.
- Fold over the bottom and the sides and roll wrapper upwards to form a neat roll shape.
- Serve with additional soy sauce.
- Swap the chicken for cooked and peeled prawns.
- Vegetarian option: replace the chicken with shredded lettuce and spring onion, plus some tofu or soya beans.